To ‘healthy’ or not to ‘healthy’ seems to be a recurring question in my baking life these days. I started experimenting with healthy (ish) ingredients and raw ‘baking’ a few months ago and I have to admit it’s a lot of fun. Dates, almonds and coconut oil seem to take on a whole new meaning when you have a high speed blender at hand and I always feel like a God when revealing that yes, that thing you just tasted that was very yummy, it’s also good for your hair.
I compiled this banoffee pie recipe from a few different places. My awesome friend (and semi-relative, I think) Clem has an amazing blog called Clem Fresh which is basically an online guide to being a goddess and she is famous for her raw, no sugar, no butter, no anything but yummyness banoffee pie recipe. Then I found a recipe for peanut butter mousse on Minamalist Baker and the whole thing just kind of clicked into place.
So here it is, it’s very yummy, it contains no bad things, and it looks very pretty. If you decide to make it please tweet me a picture and I hope you have a great weekend binge watching Orange is the New Black.
Warning: This recipe requires chilling a can of coconut milk in the fridge for at least 5 hours (preferably over night). So make sure you do that…
Base: 1 cup almonds, 1 cup pecans, 2 cups dates, 1 tbsp coconut oil
1. Grease a pie dish with coconut oil.
2. In a strong blender or mixer, grind the nuts into a sandy texture. Add the dates and oil and keep blending until the mixture comes together and is nice and sticky.
3. Put in the fridge to harden for about an hour.
Caramel: ¼ cup peanut butter, ¼ cup agave, 1 tbsp almond milk to thin it out, 3 bananas
1. Mix together the peanut butter and agave in a small cup and add the almond milk if you’d like a thinner more caramel-y texture.
2. Spread mixture on top of base.
3. Slice bananas into coins and lay out over caramel.
Cream: 1 can coconut milk (chilled for at least 5 hours in the fridge) , 3 tbsp peanut butter, 3 tbsp agave
1. Take chilled coconut milk out of the fridge and without shaking remove the lid.
2. Scoop the cream out of the can, leaving the liquid at the bottom, and put it into a mixing bowl with the peanut butter and agave.
3. Using an electric whisk, whisk the mixture until it comes together and is nice and creamy.
4. Spoon on top of bananas and add some nuts or some more bananas for a little bit of decoration.
Keep the pie in the fridge until serving time and then tuck in enjoy and try to convince everyone it actually is kind of healthy.